Chef Dissen Recap

Chef William Dissen standing in the WFU Dining Hall next to a sign welcoming him to campus.

The most sustainable Chef in the world, William Dissen (Chef Billy D), visited the Forest on April 5th & 6th. Not only did he share his famous Billy D chicken sandwich in the Pit, he also shared his knowledge on sustainable practices he uses in his restaurants and at home.

After serving over 1,650 chicken sandwiches in the Pit, Chef Dissen hosted a Seafood Sustainability and Cooking demonstration. Guests included WFU leaders, the sustainability team, and Deacon Dining team members. The tasting menu included Seafood Cioppino where Chef Dissen demonstrated how to break down a large fish, step by step, and how to use portions of the fish to eliminate the majority of waste.

Chef William Dissen holding a fish he will be using for a cooking demonstration at Wake Forest.
Chef William Dissen cooking during his sustainability demonstration at Wake Forest.
Photo of Chef Dissen's prepared dish, Seafood Cippino.

Chef Dissen also took time out of his busy schedule to visit Campus Gardens, where he discussed sustainable agriculture and food systems with HAS, Sustainability, and Deacon Dining team members.

Chef Dissen and Chef Ryan listen as Nathan shares information about Campus Gardens.
Chef Dissen speaks about agriculture and food systems.
A portrait of Chef Dissen, Nathan, Chef Ryan and Tim Vandeermersch standing in the Campus Garden.

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